Fire Roasted Green Chiles
Roasted green chiles – great to freeze and keep on hand for future recipes.
SODIUM COUNT: 18 mg in six chiles, about 1.5 mg per serving
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
Ingredients
- 6 medium Aneheim green chiles*
Instructions
- Place the peppers on the grill over medium high heat. Grill for about 5-10 minutes per side. Rotate the peppers as needed so that the peppers are evenly blackened.
- When the peppers are evenly blackened and the skin begins to crack, remove from the grill and place inside a ziploc bag. Seal the bag and let rest for 20 minutes.
- After 20 minutes, remove the peppers from the bag and scrape the skin off with a knife. Remove the stem and slit the pepper so that it lays flat. Scrape the seeds out of the pepper with the knife.
- Cut or chop the peppers as necessary. At this point, you can use the peppers immediately, refrigerate them for a few days, or freeze them for a few months.
Notes
* You can use these instructions to roast other peppers as well. I use the same process when I want to roast poblanos, red peppers, and jalapenos.
NUTRITIONAL INFORMATION Yield: 12 servings (about 2 servings per pepper) Sodium: 1.4 mg, Calories: 9.2 Total Fat: 0.1 g, Saturated Fat: 0.0 g, Cholesterol: 0.0 mg, Carbohydrates: 2.1 g, Fiber: 0.8 g, Sugar: 1.1 g, Protein: 0.4 g.
We get super wimpy peppers in Montana, so typically these peppers are not spicy at all for me. If you live in a region with better peppers than we do (or have sensitive skin), be sure to wear gloves to avoid skin irritation.
Find it online: https://www.sodiumoptional.com/fire-roasted-green-chiles/